Combine sweet pears with creamy stilton in this easy Mexican quesadilla recipe that’s ready in 15 minutes. All there is to a vegetarian quesadilla is a mixture of black beans with vegetables and spices.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients Of Mexican quesadilla

  • 8 whole wheat large (8”) tortillas
  • 14 oz can black beans, rinsed & drained
  • 1 cup corn
  • 1 large bell pepper, diced
  • 1/3 cup cilantro, finely chopped
  • 1/3 cup red onion, minced
  • 2 tsp cumin
  • Pinch of salt
  • 2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)
  • Salsa and yogurt, for serving


Instructions Of Mexican quesadilla

  1. In a large mixing bowl, add the black beans, corn, pepper, cilantro, red onion, cumin and salt; mix well.
  2. Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
  3. Build each quesadilla: on a half of tortilla, sprinkle 3 tablespoons (half of 1/3 cup) of cheese, spread 1/2 cup of vegetable mixture and sprinkle with the remaining 3 tablespoons of cheese.
  4. Fold the other half of the tortilla over the top, pressing on it slightly gently to form a half-moon. Repeat and make 8 quesadillas.
  5. If you have leftover vegetable mix – eat it. Bake for 20 minutes. Remove from oven, let stand 3 to 5 minutes and cut each quesadilla in half using a serrated knife.
  6. Serve with salsa and yogurt.